---
title: Vegan Hoisin-Glazed Cauliflower Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-hoisin-glazed-cauliflower-bowls-646be21f0ada2cdeaa0203d8
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens: [Soy, Wheat, Sesame]
tags: [Vegan, Spicy, Calorie Smart, Veggie, Quick]
rating: 4.0
rating_count: 445
source_chef: Christina Boateng
review_highlights: [{theme: Flavor, text: Many enjoyed the tasty sauce combo, though some found it overly sweet or salty; adjusting sauce amounts can help balance flavors.}, {theme: Ease of prep, text: Generally simple to make, but some noted longer cooking times for rice and vegetables than the recipe suggested.}]
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Cauliflower/vegan-hoisin-glazed-cauliflower-bowls.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim @cauliflower florets{2%cups} into bite-size pieces. Toss cauliflower on a #baking sheet{} with a large drizzle of @cooking oil{2%tbsp}, @salt{pinch}, and @black pepper{pinch}. Roast on top rack until tender ~{22%minutes}.

Meanwhile, trim and thinly slice @scallions{2%unit}, separating whites from greens. Trim, peel, and quarter @carrot{1%unit} lengthwise; thinly slice crosswise into quarter-moons.

Heat a drizzle of cooking oil and half the @sesame oil{1%tsp} in a #small pot{} over medium-high heat. Add scallion whites and cook, stirring occasionally ~{2%minutes}. Add @jasmine rice{1%cup}, @veggie stock concentrate{1%unit}, 1 cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cover and cook until rice is tender ~{16%minutes}. Keep covered off heat until Step 6.

While rice cooks, heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add carrots and a pinch of salt; stir to combine. Cover and cook, stirring occasionally, until lightly browned and almost cooked through ~{6%minutes}. Uncover and add @peas{½%cup} and ¼ cup water. Cook until carrots and peas are tender and water has completely evaporated ~{2%minutes}. Taste and season with salt and pepper. Transfer to a plate.

When cauliflower is almost done roasting, combine @katsu sauce{2%tbsp}, @hoisin sauce{2%tbsp}, @sweet thai chili sauce{2%tbsp}, 1 tsp water, and a pinch of @korean chili flakes{¼%tsp} in a #medium bowl{}. Microwave until warmed ~{25%seconds}. Taste and season with salt and pepper if needed. Transfer roasted cauliflower to bowl with sauce; toss to combine.

To pot with rice, add carrots and peas and half the scallion greens. Stir to combine; taste and season with salt and pepper if needed. Divide rice between shallow bowls and top with glazed cauliflower. Sprinkle with @sesame seeds{1%tbsp} and remaining scallion greens. Serve.